One
of my all time favorite cities to visit is New Orleans. I love the food, the
beverages, the architecture, and the personality of the city. I have been
fortunate enough to have been able to visit New Orleans a couple of times and I
would love to go back again and again and again. The atmosphere is just
phenomenal and it doesn’t hurt that everything I eat when I am there tastes
like it was baked with goodness and then fried with a side of yum. It is no
wonder I look to New Orleans for my food inspiration so often. I decided that
the perfect meal to celebrate fat Tuesday would be a little New Orleans
classic, the shrimp po’ boy.
What
you need:
½ bag of peeled and deveined raw shrimp
2 Tablespoons Tony Chachere’s Original Creole
Seasoning {or your favorite Cajun seasoning}
1 Teaspoon minced garlic
1 Teaspoon salt
½ Teaspoon Sambal Oelek
1 Tbsp olive oil
French Rolls
Mayonnaise
Sliced Tomato
Avocado
Shredded Lettuce
How
to make it:
In
a plastic Ziploc bag mix the ½ bag of peeled and
deveined raw shrimp, garlic, salt, Creole seasoning, and Sambal Oelek. Toss
until shrimp is coated in the mixture.
In
a medium size pan heat the olive oil over medium-high heat.
Add
the shrimp and seasoning mixture to the pan and sauté for 3-5 minutes until
cooked through. The shrimp should be a pink color {no longer opaque} when they
are cooked.
Toast
the French roll and adorn it with condiments. I spread mayonnaise on both sides
of my toasted French roll and then slice up some avocado and tomato and add
shredded lettuce to mine. These condiments help to tone down the spice of the
shrimp.
Add
the cooked Cajun shrimp to the French roll and serve.
I
loved this Po’ Boy and enjoyed the spiciness of it immensely. If you are
looking to tone down the spiciness I would recommend leaving out the Sambal
Oelek when you cook it as that ingredient tends to really bring the heat. This
is a really simple Po’ Boy sandwich that is easy to make and yummy to eat. I
could have eaten two more of them if the first one hadn’t completely filled me
up.
With
lent season off to a running start I thought that this would be an appropriate
recipe to share… although to be perfectly honest this is a recipe that would be
good to eat year round. I hope you enjoy this recipe as much as I do.
